Oatmeal in the morning. No, seriously. Oatmeal. Yum. Autumn has arrived here on the mountain and the air is crisp. That means we need warm starts to the morning. This is one that will get you going.
There's a story behind this recipe. The first time I made it, I added bananas in it to kind of bind it all together. Bad idea. Very. Bad. Idea. So, since then, I have tweaked it and I like the result.
There's a story behind this recipe. The first time I made it, I added bananas in it to kind of bind it all together. Bad idea. Very. Bad. Idea. So, since then, I have tweaked it and I like the result.
Almond Joy Oatmeal
2 C rolled oats (I don't have quick oats)
3 C milk
1 C water
scant 1/2 tsp salt
2 tsp vanilla extract
1 tsp almond extract
1 Tbsp sugar
1/4 C mini semi-sweet chocolate chips
1/4 C sweetened coconut flakes
1/4 C almond slivers, toasted
4 tsp almond butter (optional)
In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, add the vanilla extract, almond extract, and sugar. Stir until incorporated. Pour into a serving bowl and top with the almond butter, chocolate chips, coconut flakes, and slivered almonds.
In a medium size pan, heat the oats, milk, water, and salt over medium heat. Once the mixture begins to simmer, add the vanilla extract, almond extract, and sugar. Stir until incorporated. Pour into a serving bowl and top with the almond butter, chocolate chips, coconut flakes, and slivered almonds.
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